52 PUNCHMAGAZINE.COM ABOVE: Chefs Sergio Box (left) and Toni Santanach (right) welcome diners to Macarena. What happens when you pair up a trailblazing chef with a culinary conservative? Macarena Restaurant’s paella pro Sergio Box is steeped in tradition, thanks to growing up around his family’s upscale restaurant in Jávea, Spain, while chef Toni Santanach prefers to push the envelope after mastering the art of elevated tapas in Barcelona’s vibrant food scene. “They have had to merge,” says owner Elizabeth Reviriego, who oversees Palo Alto’s newest upscale Spanish restaurant with her partner David Linares. Fortunately for Macarena, a little friendly back-and-forth has only elevated this kitchen's culinary creations. Macarena’s menu leans more classic than contemporary. “We’re trying to bring back dishes that were kind of lost in translation,” explains Elizabeth. “We want to bring back those dishes like casseroles, stews and dishes that require more time.” Their slow-cooked oxtail served with truffle mashed potatoes is a perfect example. That said, there are exceptions to the rule. Take the potatobased churros bravos served with a savory sauce. “That’s his fault!” laughs Elizabeth, pointing at Toni. “We didn’t want that. We wanted the traditional patatas bravas, but he was like, ‘I know that you won’t let me bring all my innovative tapas from Spain, {food coloring}
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